Andouille: An Acadian Salute!

Discussion in 'Sausage' started by shooterrick, Dec 31, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    This is a recipe I ran across by Chef John Folse from here in Louisiana. I modified it, increasing the spice by 1/3 and added Dry Red Wine as a flavoring and mixing vehichle. Since I am slow smoking this with Pecan I removed the salt and replaced it with 1.5 tsps of Morton TQ per pound of meat. I thought this experiment would be a good way to break the new stuffer in with and will double the size of the recipe to 10lbs.

    Any thoughts on the recipe appreciated and the history behind andouille is interesting to say the least to me. Pics will come after the job is done!


    Andouille Recipe: Chef John Folse, Modified by ShooterRick

    Andouille is the Cajun smoked sausage so famous nationally today. True andouille is stuffed into the
    beef middle casing which makes the sausage approximately one and a half inches in diameter. When
    smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon
    for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the
    andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and
    smoked. In parts of Germany, where some say andouille originated, the sausage was made with all
    remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served
    thinly sliced as an hors d’oeuvre. It is interesting to note that the finest andouille in France comes from
    the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana
    in 1755 were originally from these coastal regions.


    5 pounds pork butt
    1/2 cup chopped garlic
    1/4 cup cracked black pepper
    2 ½ tablespoons cayenne pepper
    1 1/2 tablespoon dry thyme
    2 1/2 tablespoon Morton Tender Quick Cure
    1 Cup Dry Red Wine

    Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
    Blend in all remaining ingredients. Stuff meat into casings in one foot links. Tie both ends of the sausage
    securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
    using pecan or hickory wood. The andouille may then be frozen if desired
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    That recipe sounds really good and fairly simple - looking forward to seeing how they come out
    Thanks for posting
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Now that's some good andouille, simple and tasty... in other words it's Cajun. My only other comment would be to say "Laissez les bon temps rouler."
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Sounds like a good recipe...
     
  5. I did about that same recipe last week (used instacure and salt instead of TQ).

    Made 7 lbs, all gone in a week. However, personally I didn't like the Thyme flavor. The Andouille I am used to did not have Thyme, I will leave it out next time.
     
  6. vince

    vince StickBurners SMF Premier Member

    Sound good, Send some my way!
     
  7. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Thank you very much for this thread! It is greatly appreciated!
     
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    That sounds like it's going to be some good stuff.
    You'll have to save me a link so that i can compare it to the stuff i'm using now.
    Happy New year to you and mrs shooter!
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Rick, your timing on this topic is amazing! One of the guys that works for me asked me about andouille sausage and complained about the andouille sausage that he finds in the store.

    Now I have an idea of what to do for him as his birthday is coming up in February.

    Thanks for sharing!
     
  10. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Okay Rick, it's hard to do, but you have managed to confuse me. . . [​IMG]

    In your opening post you stated:

    Now in your recipe you have:

    Okay, here is where the confusion comes in:
    1. You said that you replaced the salt with 1.5 tsps (teaspoons) of Morton's TenderQuick and that you planned to double the batch to do 10 lbs of sausage
    2. In the revised recipe you list 5 lbs of pork butt and 2 1/2 tablespoons of Mortin's TenderQuick
    Now in my thinking (flawed or otherwise [​IMG]) in doubling the amount of TQ you would need 3 tsps (or 1 Tbs) for 10 lbs of meat going by your first statement in the quote above.

    I'm thinking if you used 2 1/2 Tbs of TQ you would need close to 25 lbs of meat.


    I'm not trying to be nit-picky, but one of the many occupations that I've had over the years included being a proof reader to a techincal writer who wrote operation manuals for the U.S. Government. It's just one of those skills that I haven't been able to let go.
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well shooter your recipe sounds really good and I will have to try it too. The only thing I have some problem is the red wine you say you used dry red wine and ware can that be found. I have audoullie on my short list to be made so I'll have to check it out soon.
     
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

     
  13. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Any decent dry red wine will do. From what I learned many years ago working part time managing a liquer store somewhere on the bottle it should say,
    A Merlot is fairly dry red wine.
    Very Dry
    Dry
    Special
    Very Special

    Wine sweetness is from less sweet to very sweet from top to bottom.
    Hope this helps
     
  14. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Same to you and yours Bob. I will save a link for ya. Well ifin its any good. LOL[​IMG]
     
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Okay, my bad- I read the recipe and then I noticed that you were going to double the recipe and the little alert bell in my noggin went off cuz the amounts of TQ vs. 10 lbs pork butt didn't look right.

    So, then you'll be using 5 Tbs of TQ for 10 lbs of pork-
     
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yes the entire recipe will be doubled including the TQ. Thanks and I hope any confusion hasnt led anyone astray. Just remember all that 1.5 tsp of TQ is for each pound of ground meat only. The measurement is different for whole cuts.

    As a side note I just deboned 2 butts and reserved 10 lbs for the sausage. The rest was vac packed for future use. [​IMG]
     

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